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Forum
-> Recipe Collection
-> Kugels and Side Dishes
lk1234
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 Tue, Aug 20 2019, 8:13 pm
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I am not sure how to describe it but I was wondering if anyone knows how stores get that gelatenous, gluey consistency when they make potato kugel. My kugel comes out much more thin and not as thick as the store made overnight kugels. Can anyone tell me how to get a thicker gluey potato kugel.
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sneakermom
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Wed, Aug 21 2019, 12:37 am
I put in one egg per large potato
Half a cup oil per seven potatoes
Plus some hot oil that I spill on top
And my potato kugel is always gooey.
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marvelous
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Wed, Aug 21 2019, 12:56 am
put the food processor on a higher number/speed for more gluey consistency
for 9x13 I do:
10 large potatos
10 eggs
1 onion
3/4 c. oil
3/4 - 1 c water
salt and pepper
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motherperson
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Wed, Aug 21 2019, 1:12 am
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Add hot water 15 minutes into baking and mix. Works every time
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thankuhashem1
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Wed, Aug 21 2019, 1:21 am
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I would put one egg less then potatoes prepare everything before the eggs... the oil water..etc. make the legal very quickly make sure oven is pre heated on 500 place it quickly in oven for 35,40 minutes then lower tep to 425 for additional 40 minutes its yum chewy and stunning white.
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